1. In a large bowl, beat the butter, light brown sugar, and granulated sugar until fluffy and pale.

2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together flour, baking powder, and salt.

4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with flour.

5. Fold in the toasted pecans using a rubber spatula.

6. Pour the batter into a greased and floured Bundt pan.

7. Bake at 325°F (163°C) for 75–85 minutes, or until a toothpick inserted comes out clean.

8. Let cool in the pan for 15 minutes, then invert onto a wire rack.

9. In a saucepan, melt the butter for the glaze. Add brown sugar, cream, and salt.

10. Bring to a boil and cook 1–2 minutes, then remove from heat. Stir in vanilla.

11. Let the glaze cool slightly before pouring over the cooled cake.